Comprehensive Report: Managing Food Production for YOYO Restaurant

This report delves into the multifaceted world of food production, outlining various methods and systems crucial for restaurant operations, specifically targeting the YOYO restaurant. The report begins by defining food production and its encompassing activities, from ingredient sourcing to final consumption, and then details diverse food preparation techniques such as boiling, steaming, grilling, frying, and baking. It further classifies food production systems into four primary types: cook chill, sous vide, cook freeze, and conventional methods, each with its own advantages and disadvantages. The report discusses the influence of factors like cost control, customer appeal, and hygiene standards on the design of these systems, followed by an exploration of planning principles and key methods for food production. It also covers methods for monitoring production, ensuring food safety, and addressing potential deviations in established processes. The report concludes with a comprehensive overview of the factors that influence the design of food preparation and production systems and provides recommendations for YOYO restaurant.

MANAGING
FOOD
PRODUCTION

Table of Contents
INTRODUCTION...........................................................................................................................1
P1 Types of food preparation and production systems..........................................................1
P2 Influences on the design of a range of food preparation and systems of production........4
P3 Principles for planning food preparation and production..................................................6
P4 Key methods for planning food production......................................................................7
P8 Methods for monitoring food production and ensuring safety of food.............................7
P9 The possible deviations in established processes and procedures.....................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food production method means all the activities related to training employees, cooking
food, purchasing food materials and more. It can also be said that food production method means
preparing food for consumption purpose. There are various methods of preparing food using
different methods like steaming, frying, grilling and much more. There are various production
system used in cooking. Report also include topics like influence of different food preparation
and production. There are various principles which are given in report for planning food
preparation and production. Different approaches are also given for preparing food in the
restaurant. YOYO restaurant is trying to enter into restaurant sector and it needs to have proper
and efficient workers, it should use proper methods of production and there should be proper
cleanliness and hygiene in the restaurant.
P1 Types of food preparation and production systems
Food production and preparation is a process in which all the processes and
infrastructures are involved in feeding the population with the help of several processes which
includes growing crops, harvesting them, processing the food, packaging process, transporting,
marketing, consumption and disposal of food and all the items related to food. There are majorly
four methods of food production which includes cook chill production, sous vide, cook freeze
production and conventional method. These are the several methods which can be used by
YOYO restaurant (Rasul, 2016).
There are various kinds of food preparation method that would be used in YOYO
restaurants. All these methods will help this firm in preparing food items effectively. These are
explained as below:
 Boiling: It is the type of preparation method in which food is being boiled or heated on
temperature between 100C or 212F. This temperature is being maintained so that it gets
cooked properly. This is most significant technique as it helps in minimising excessive
boiling which damage the food.
 Steaming: It is another method of food preparation in which chef steam the food, it is
being steamed in water but maker ensure that food does not get direct contact with water.
The food is usually half cooked using the steaming method. For proper cooking of food
they are placed at direct contact with heat.
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 Grilling: In this method cook of YOYO restaurant has to prepare food on mental grid
which is placed on heat. There is availability of hot plates, it gives amazing taste to food.
The main aim of grilling is that due to the smoke of wood, a flavour gets into the food
which makes food smell and taste more good.
 Frying: It is a type of cooking method in which oil is used to cook food. The raw material
is dipped in the hot oil and it is kept in the oil till it changes its colour to golden brown
and after that dish is ready. There are various types of frying used in the YOYO
restaurant like Deep Frying, Shallow Frying etc. (Baldos and Hertel, 2015).
 Baking- It is method which uses dry heat to cook food. Baking is used in various
restaurant for cooking pastries and muffins. Baking is generally done by confectioners
who do the work of baking pastry, cakes. YOYO restaurant does bake its own breads and
cakes for its cafe and restaurant. It is not necessary to have a proper oven for baking, it
can be done on hot ashes as well hot stones.
 Chemical process: Heating and cooking of food can be done by chemicals also as they
also release heat. There are various methods of cooking food by various chemical
methods. One example of cooking food is through Brining. Brining is the process in
which meat is marinated by soaking it in brine which is a type of chemical. The brine
properly cooks the meat and make it soft for eating it.
Food production method
Conventional Method
Conventional method of food production is a method which includes two categories of
methods of food production which includes traditional parties method and conventional food
production with convenience food(Food production method, 2019).
Traditional Parties Method : It is a type of conventional food production method in which
production of food is based on the exact number of people and pre determined data. In this
process majority of food is being purchased raw and a few for convenience food. Labour is being
called and asked for the service just before the service of each meal. It has a disadvantage too
which is the cost involving method, it is a expensive method of food production than other
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methods. It have more expenses in running the kitchen as the manpower is being required to
operate this with its space, equipments and energy requirements.
Convenience Method : The major characteristics of this food production method is similar to
traditional parties method but in this method introduction to a convenience foods with rang from
the partial to a virtually complete reliance. This method is not appropriate for YOYO restaurant
as this includes traditional method of food production (Yun and et.al., 2016).
Cook Chill Production
It is system of food production which is based on normal preparation ad production of
food that is being followed by rapid chilling then stored in a controlled low temperature
conditions above the freezing point 0 degree Celsius to 3 degree Celsius, After the completion of
these steps food is being reheated subsequently immediately before the consumption of the food
by the consumers. The food which is chilled that is again regenerated to the the finished kitchen
which requires low investment of capital and minimum number of staff. It is a good method of
food production which can be adopted by any of the food production company in order to invest
less and usage of low number of staff in this food production method.
Sous Vide
Sous Vide method of food production can be referred as the method of production,
regeneration and storage utilizing principle of a sealed vacuum for controlling and preserving the
quality of the processed foods. The major objective of this method of food production is to
rationalise the kitchen procedures without having any effect which is detrimental on the quality
of dishes of individuals. Sous Vide method includes individual portions of food which is
prepared are being placed in a justified plastic pouch. The food prepared with this method have a
long shelf life up to 21 days if it is refrigerated, this also have ability to producing the meals in
advance which leads to better deployment of skills and staff. It also helps in preventing the risk
of cross contamination as Vacuum packed foods can be mixed in a cold store. This the
appropriate method through which YOYO restaurant can implement this method of food
production.
Cook Freeze System
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It is food production method which is being successfully implemented by most of the
catering operations. The ability of freezing the cooked food and prepared dishes is as distinct
from the storage of the chilled foods in the refrigerators and commodities of already frozen food
in a deep freeze make the caterer more effective and productive use of staff for the purpose of
food production. It is a method which enables the economies to introduce into the staffing of
dining rooms and restaurants. This includes seasonal purchasing which provides the customers
considerable savings and it increases the overall variety for the customers that allows them to
select their product from variety of options. This method also leads to improved quality with the
maintained standards and provides more nutritious food (Shingo, 2019).
P2 Influences on the design of a range of food preparation and systems of production
There are various factors which influences the design of range of production system and
food preparation methods which includes cost control, customer appeal, material handling,
labour utilization, supervision and management, hygiene and safety standards, flexibility and
many more. The four food production systems which are being discussed are Sous Vide, Cook
Freeze, Conventional and cook chill method of food production.
Factors which influence Cook freeze production system includes cost effectiveness, good
portion control, reducing waste, full utilisation of staff time, overall saving in staff and bulk
buying discounts. As cook freeze production deals in storage and regeneration of food by
utilizing principle of freezing which controls and preserves qualities of the food that are being
processed. This helps in reducing the waste and preserving the food which can be used in future
also. This method also emphasis on production of food which requires special processes to assist
the freezing that makes the process cost efficient and decreases the cost by involvement of
machinery and staff is being fully utilized as production is being taking place by whole which
results in full and efficient use of human resources. So, YOYO restaurant must consider these
factors if implementing this method.
Cook Chill production is being influenced by several factors and it includes some
positive aspects and negative aspects too. As this process includes production of food,
packaging, rapid chilling and storage under controlled refrigeration, it make this process a cost
inclusive process. It increases the cost of products as it goes through several stages which
increases the cost of product. Whereas its nature of good production control and reducing waste
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results in no overproduction that results in reducing the expenses of the overproduction of the
food and the production is being controlled in this method of food production. Temperature is a
major factor that influence this method of food production by making the regenerating systems
simpler as infrared and steam convention ovens are used mostly. It also uses blast chillers which
are cheaper than blast freezers and are installed efficiently and they run more better than blast
freezers. YOYO restaurant must consider these factors while implementing this method(Gordon
and et.al., 2017).
Conventional method of food production includes two categories that are traditional
parties method and convenience food method, there is no such difference between both the
techniques, there is only a minor difference between these two methods of food production. The
factors which influence this method of food production includes cost, manpower, space and
equipment with energy requirements. This is a traditional method of production which uses
traditional techniques of preparing food that needs expensive way of running the kitchen that
includes more cost, manpower is needed in this method which is the major factor that influence
the design of a range of food preparation and systems of production. It also requires space,
equipments and energy to implement this method of preparation and production of food.
Sous Vide is a method which is being influences by several factors which includes some
advantages with several disadvantages. As this method includes production, storage and
regeneration utilizing the principle of a sealed vacuum for controlling and preserving the quality
of processed foods. In this method, Temperature, vacuum pressure and cost are the two major
factor which can influence this design of food production. Vacuum pressure are important like
cooking temperature with regard to loss of weight and absorption of heat. The maximum
temperature used in this method of food production is 100 degree Celsius and the minimum
amount of vacuum pressure used in this method is 1000 millibars which is the major factor that
influence the design of a range of food preparation and systems of production. Vacuum pressure
can result in increasing the cost of products which is a cost inclusive method and money is being
required to carry out this method of food production. So, YOYO restaurant must consider these
factors if implementing this method.
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P3 Principles for planning food preparation and production
There are 7 principle of HACCP used in the food preparation and production. It includes:
11 Conduct a Hazard Analysis: This principle involves certain steps and process which
should be avoided by the company so as to minimise the hazards which are already
existing. The team of HACCP focuses on hazards and they try to eliminate those.11 Identify the Critical control points: CCP is a point where control can be applied and food
hazard can be prevented. The team uses a tree to identify the critical points. A control
point have control over more than one food safety hazard or more than one CCP can be
used to control a single hazard. The number of CCP which are needed depend upon the
number of steps and control which is needed to ensure the safety of food. YOYO
restaurant should always see that safety should be maintained and this principle should be
followed. Equipment’s should be serviced and maintained on time.11 Establish Critical Limit: A critical limit is a maximum or minimum point at which the
company should understand that situation should be controlled so as to prevent any
misshapen or any problem that can occur. The limit is usually seen in electric equipment
like time, temperature, weight etc. YOYO restaurant has created some standards which
are maximum for its equipment and every worker should know them. The standards set
are scientifically proven and are good for business(Gamboa and et.al., 2016).11 Monitor CCP: The team of HACCP decides monitoring procedures for measurement of
critical point. The procedure of monitoring decide who will monitor the measurement
and when it will be taken and by whom. YOYO restaurant monitors everything. All the
problems are measured by them and preventive actions are taken against it.11 Establish Corrective Action: These are those actions which are performed when there is
any problem which arise. The team decides what actions need to be taken and how they
can prevent the food from entering food chain and steps which need to be taken to correct
the process. YOYO restaurant firstly identifies the cafe and then it take corrective actions
which are good for it(Jägermeyr and et.al., 2017).11 Verification: These are those activities which decide the validity of HACCP plan and
they decide whether plan is working properly or not. The team can review the activities
done by them and seeing whether they have done it right or not. YOYO restaurant check
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every plan which it started and it tries to verify the different process by testing the
product and more.11 Record keeping: It means that team should always keep record of the information of food
that it produces safely. There should be record of everything done in the restaurant like
product description, report of hazard analysis, corrective actions taken and more.
P4 Key methods for planning food production
11 A food-based approach: This approach means that an appropriate meal pattern
must be used. The pattern specifies that the menu of a restaurant must include a
minimum amount of varieties from some selected groups. This approach does not
require that proper computer analysis should be done on nutrients quantity in each
variety, but the variety should be healthy. Some food authorities uses computer
analysis to find the supplement ion each variety and it says that menu should be
made according to it(James and Friel, 2015).11 A nutrient based approach: This approach focuses on nutrients more than the
food. It says that nutrients should be given more emphasis than the variety of
food. This method does not include any dish other than milk. There are various
companies who sees the nutrient content in variety of dishes. Various standards
are made to see nutrient content of food. This approach is very beneficial for
restaurant as it is less costlier than the normal method. Menu according to the
nutrient had less saturated fats in it and less chemicals and there was more of
protein, calcium and all the important vitamins which are required for the
body(Popa and et.al., 2018).
P8 Methods for monitoring food production and ensuring safety of food
There are various methods to monitor food production and to ensure safety of food. It
depends upon the restaurant to choose one. Some of them are:
11 Formal meeting with candidates: Restaurant can organise formal meetings with the staff
working in restaurant. This will ensure that cleanliness is followed and each worker is
assigned a task which he does in full day. All workers should be disciplined. Proper
information should be asked as well as they all should try to work efficiently by
following proper hygiene in their work. Those candidates should be chosen who are clean
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and healthy. They should wear neat and clean uniforms. Proper care should be given to
personal hygiene.11 Training of workers: All the workers should be trained in the restaurant to work with the
delicate machineries and sharp equipments. They should be taught to work with different
food items. Training increases the skills of the workers in the company. New way of
doing a work is taught to them. YOYO restaurant trains its workers before actually letting
them work in real environment. They are taught various lessons and skills which will
help them in different situations. A trained worker always yield more output then the
untrained one(Gumma and et.al., 2019).11 Audit : Audit of kitchen means that the whole kitchen is searched and the quantity and
quality of food is checked. This audit ensures all the material used in the restaurant
should be of good quality and should be used in proper quantity. Audit also ensure total
wastage done in the restaurant and what measures can be taken to reduce them. Audit
also checks all the movement done by the workers to get things and study of their
movement. YOYO restaurant ensures that there should be proper checking of the things
and workers which are there in the restaurant.11 Choosing the best supplier: The restaurant after doing the full market research should
choose a supplier who supply fresh goods to the restaurant everyday. He should charge
the right amount of price for all the material. There are different supplier for different
products in YOYO restaurant. The suppliers are fixed and a good relations are made with
them. The suppliers supply goods to the restaurant at right time in the right quantity and
at the right price.
P9 The possible deviations in established processes and procedures
The restaurants nowadays are not performing their activities properly. They should
follow the principles and various methods of cooking but they are not doing it. They are not
performing their work properly(Badia-Melis, Mishra and Ruiz-García, 2015).
Restaurants should use various technology to do different work in the restaurant. New
technology is introduced everyday which make the work easy of the workers. But New London
Restaurant is not following it properly. The restaurant should update its technology time to time
so that dishes can be served at a quick speed. By use of proper technology food can be preserved
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for longer period. There are various equipments which makes the work of the chef easy like
grinder , mixer and so they should be used.
More emphasis should be given to employees working in the restaurant. They should not be
treated badly. The company should have m,minimum labour turnover in it. Employees should be
retained at their maximum and they should be given bonus and extra pay for their extra work.
There should be various benefits given to employees so that they are happy with the
organisation. A happy employee will treat the customers patiently and responsibly. There will be
very less chance of any theft and robbery if employees are fulfilled by the organisation.
CONCLUSION
Managing food production is a big task in a company and need proper implementation of
various methods. New restaurants are opening everyday and there is high competition in this
sector(Dora, Kumar and Gellynck, 2016). There are various topics in the report like various
methods used in restaurant for cooking food and the different deviations which can be seen in the
existing process and procedures. Cooking food is easy but cooking with following all the rules
and techniques is very tough.
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REFERENCES
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Dora, M., Kumar, M. and Gellynck, X., 2016. Determinants and barriers to lean implementation
in food-processing SMEs–a multiple case analysis. Production Planning &
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Gamboa, G.and et.al., 2016. The complexity of food systems: Defining relevant attributes and
indicators for the evaluation of food supply chains in Spain. Sustainability .8(6). p.515.
Gordon, L.J.and et.al., 2017. Rewiring food systems to enhance human health and biosphere
stewardship. Environmental Research Letters.12(10). p.100201.
Gumma, M.K.and et.al., 2019. Monitoring Changes in the Cultivation of Pigeonpea and
Groundnut in Malawi Using Time Series Satellite Imagery for Sustainable Food
Systems. Remote Sensing.11(12). p.1475.
Jägermeyr, J.and et.al., 2017. Reconciling irrigated food production with environmental flows for
Sustainable Development Goals implementation. Nature communications.8. p.15900.
James, S.W. and Friel, S., 2015. An integrated approach to identifying and characterising
resilient urban food systems to promote population health in a changing climate. Public
health nutrition.18(13). pp.2498-2508.
Popa, B.and et.al., 2018, May. Real-time monitoring system of a closed oven. In 2018 19th
International Carpathian Control Conference (ICCC) (pp. 27-32). IEEE.
Rasul, G., 2016. Managing the food, water, and energy nexus for achieving the Sustainable
Development Goals in South Asia. Environmental Development.18. pp.14-25.
Shingo, S., 2019. A revolution in manufacturing: the SMED system. Routledge.
Yun, J.H.and et.al., 2016. Towards managing food-web structure and algal crop diversity in
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